Sajji..............Balochistan dish.

Sajji is a native dish of the desert province of Baluchistan, Pakistan. It is unique and Indigenous Balochi way of cooking lamb, adopted now in Urban areas of Pakistan by replacing lamb with chicken.

For making Sajji the meat is roasted to a delightful degree of tenderness and is not very spicy. It is a whole leg of lamb or whole chicken deliciously marinated in local herbs and salt, barbecued beside an open fire. It is very popular among the locals and is offered with great insistence to the guests. It is served with special bread “Kaak”, “roti” or “naan”, which is baked in an oven, wrapped around a stone.

Sajji is amongst the favorite delicacies of Baluchistan natives specially it is famous in Quetta. A spicier version is preferred in Karachi or Lahore, uses chicken instead of lamb. The chickens are on wooden rods and they are cooked slowly on the heat of smoldering fire. The urban people prefers to use Chat masala( spice) , lemon juice, Raita(yogurt) and salad with it. While originally it has been eaten with bread.

The process of making Sajji is divided into three parts: marinating, preparation and cooking. In all, the preparation time is about 2 to 2 1/2 hours and the cooking method is generally roasting. The lamb (or chicken) leg is first marinated and then prepared for roasting. Once the meat is done, it is ready to be served. It is worth mentioning that the meat for the dish is considered done and ready for consumption when it is 'rare'.